Impact of replacing pork backfat with rapeseed oleosomes – Natural pre-emulsified oil – On technological properties of meat model systems
Marie Anna Dominique Bibat, Mary Jasmin Ang, Jong‐Bang Eun
Topics & Concepts
RapeseedFood scienceFat substituteChemistryGlobules of fatEmulsionProcessed meatMilk fatBiochemistryLinseed oilMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis